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Recettes


version anglaise seulement

Granité délicieux ( version aglaise seulement)
Coffee granita

3 cups hot brewed espresso or flavored coffee
1/2  cup of splenda

Whipped Cream:

1-1/2 cups heavy cream
3 tablespoons splenda
2 teaspoons ground cinnamon


Put hot coffee in a bowl.
Add splenda and stir
Cool to room temperature.
Transfer to a shallow pan and place in the freezer.
Freeze according to the instructions for freezing granita above.

When ready to serve, whip heavy cream, sugar, and cinnamon until thickened.
Place a dollop of cream in the bottom of 4 to 6 dessert glasses.
Divide granita among the glasses.
Top with more cream (if desired) or serve with a crunchy cookie.

NOTE:

Only a good, strong dark-roasted espresso will make a flavorful granita.
For an American version, use a flavored coffee (vanilla, hazelnut, chocolate-raspberry)
but brew it double-strength.  

Strawberry Granita
(Serves 4 to 6)


1-1/2 cups water
1/4 cup splenda
2 pints very ripe strawberries
Optional: Sweetened whipped cream


Combine water and sugar in a small saucepan.
Bring to a boil and stir.
Cool to room temperature.
Set a few of the strawberries aside for a garnish later.
Hull and puree the remaining strawberries in a food processor.
Stir the puree into the cooled syrup
Transfer the mixture to a shallow pan and place in the freezer.
Freeze according to the instructions for freezing granita above.

When ready to serve, spoon the granita into chilled glasses and top with a spoonful of whipped cream.
Garnish with a whole strawberry. 

Lemon Granita
(Makes about 2 cups)


4-5 large lemons
2 cups water
1 cup splenda


Cut long strips of lemon rind from 2 of the lemons, making sure to not include any of the white pith.
Cut all the lemons in half and squeeze them to get 1 cup of juice.

In a medium saucepan, combine the water and sugar. Bring to a boil.
Lower heat to simmer, add the lemon juice, and stir
Add the lemon strips and allow to cool to room temperature.
When cool, strain through a fine-mesh strainer.
Transfer the mixture to a shallow pan and place in the freezer.
Freeze according to the instructions for freezing granita above.

To serve, spoon into chilled glasses.  

Raspberry Granita
(Makes about 2 cups)



4 cups raspberries, fresh or frozen
1 cup water
1/4 cup splenda

If you are using fresh raspberries, set a few aside for a garnish.
Puree the remaining raspberries in a blender or food processor until smooth.
Press the mixture through a mesh strainer with a rubber spatula.
Discard the seeds.
Transfer the pureed raspberries to a shallow pan.
Stir in the water and splenda, stirring
Freeze according to the instructions for freezing granita above.

To serve, spoon into chilled dessert glasses and garnish with remaining raspberries



 

Peach Granita
(Makes about 1 quart)



6 large peaches (about 2 pounds)
1-1/3 cups water
1/2 cup splenda

Peel the peaches, cut in half, and remove the pits. Cut the peaches into small chunks.
Place the peaches and 1 cup of the water in a medium saucepan over medium heat.
Cover and cook, stirring occasionally, until the peaches are soft, about 10 minutes.
Remove from the heat and stir in the sugar.
Allow to cool to room temperature.
When cool, puree the peaches in a blender with the remaining 1/3 cup of water until smooth.
Transfer the mixture to a shallow pan.
Freeze according to the instructions for freezing granita above.

Serving Idea:
Peach granita is nice served over vanilla ice cream. 

Chocolate Granita
(Makes about 1 quart)



4 cups water
1 cup splenda
Pinch of salt
2/3 cup unsweetened cocoa powder
4 ounces bittersweet or semi-sweet chocolate, finely chopped.
1 teaspoon vanilla extract

Combine the water, sugar, salt, and cocoa powder in a large saucepan over medium heat.
Bring to a boil and cook for 15 seconds, stirring occasionally.
Remove from the heat and stir in the chopped chocolate.
Stir the mixture until the chocolate is completely melted.
Stir in the vanilla.
Transfer the mixture to a shallow pan.
Freeze according to the instructions for freezing granita above. 

Mojito Granita
(Makes about 1 quart)


2-1/2 cups water
¼ cup of splenda
Grated zest of 2 limes
1 cup fresh mint leaves
1/2 cup fresh lime juice (about 6 limes)


Combine the water and splenda in a small saucepan. Add the lime zest.
Bring the mixture to a boil.
Reserve 6 of the mint leaves; add the remaining to the saucepan and remove from heat.
Cover the saucepan and allow to sit for 10 minutes.
Uncover the saucepan and allow the mixture to cool to room temperature.

Strain the mixture into a shallow pan, pressing on the leaves to extract all the flavor.
Discard the mint leaves.
Stir in the lime juice and rum.
Finely chop the 6 reserved mint leaves and stir them into the mixture.
Freeze according to the instructions for freezing granita above.

To serve:

Drizzle a bit of extra rum over each serving, if desired Watermelon granita



1 wedge of watermelon, about 5 pounds
1/4 cup Splenda
3/4 cup water
4 tablespoons lime juice


Remove the rind from the watermelon; cut the flesh into cubes
Place the watermelon cubes in a food processor (you will need to do this in batches).
Puree until smooth.
Transfer the pureed watermelon to a sieve placed over a large bowl.
Press the mixture with a wooden spoon until only the pulp remains in the sieve.
Set the watermelon liquid aside;discard the pulp.

In a small saucepan, combine the sugar and water.
Bring to a simmer or until the sugar dissolves, 1-2 minutes; allow to cool.

Add the splenda to the watermelon liquid along with the lime juice

Stir to combine.
Transfer the mixture to a shallow pan.
Freeze according to the directions for freezing granita above. 

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